Thick spaghetti pasta with a tuna and bell pepper sauce

This main course is rather rustic but certainly very tasty, and one can make it in just a few minutes because it takes a little 'short cut' ... in other words, we used a ready-made organic bell pepper sauce, and this allowed us to make something that was still largely fresh, containing lots of flavour, but with zero preservatives and insignificant financial outlay. This sauce is great when used on pasta alone or, as we did, in combination with tuna fillets. But it is also excellent for making risotto or on toast. You decide!

Sauté a clove of garlic in a frying pan with some extra virgin olive oil. Remove the garlic, then add the tuna fillets. Let them absorb the flavour, then add the jar of ready-made bell pepper sauce and mix well. Season with salt and add - if you like them - a handful of capers. Boil the spaghetti in salted water, then drain and toss with the sauce. If necessary, mix in a few tablespoons of the pasta cooking water. Finish with a sprinkling of fresh parsley.